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rocky point clam chowder

(3 ratings)
Recipe by
star pooley
Bullhead City, AZ

This was a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the recipe in half. Serve with my clam cake recipe. Close your eyes, take a bite and you are in Rhode Island! Check out: rockypointpark.com

(3 ratings)
yield 20 -8oz. servings
prep time 30 Min
cook time 30 Min

Ingredients For rocky point clam chowder

  • 1 1/2 lb
    salt pork, chopped into small pieces
  • 1
    onion, chopped
  • 1 gal
    clam juice
  • 1 lb
    potatoes, diced
  • 1 Tbsp
    paprika
  • 2 c
    canned tomato puree
  • 1 1/2 qt
    chopped quahogs or clams
  • water as needed
  • salt & pepper to taste
  • dash of old bay seasoning
  • pilot/oyster crackers

How To Make rocky point clam chowder

  • 1
    In a large stockpot, heat the salt pork until fat melts.
  • 2
    Add chopped onions; Cook over gentle heat until very soft.
  • 3
    Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
  • 4
    Add quahogs/clams.
  • 5
    Heat and taste for seasoning.
  • 6
    TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
  • 7
    This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.

Categories & Tags for Rocky Point Clam Chowder:

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